Today I’ve teamed up with Wild Bloom Botanicals to bring you these nourishing, creamy and salty sweet, no bake Ayurvedic golden milk bars! Yes, these are really that yellow in real life.
If you haven’t heard of golden milk by now, it’s actually a beverage inspired from an ancient healing tonic that originally goes by the name of haldi ka doodh in Hindi, which translates as “turmeric milk”. It boasts many health benefits, loaded with minerals and antioxidants, often used as an anti-inflammatory remedy to boost immunity and stave off illness, may improve brain function and digestion, boosting mood and reducing depression, preventing heart disease and reducing risk of cancer, clearing congestion and promoting detoxification, providing antiviral, antifungal and antibacterial benefits, and helping regulate blood sugar levels.
Golden milk is milk that’s typically heated up with an array of medicinal and tasty spices. Think of it as a turmeric latte but without the toxic sweeteners, factory farmed milk, processed, nutritionally void, pesticide riddled nut milks with gums, industrial seed oils and additives that disrupt the delicate gut microbiome, or syrups in unfiltered tap water served in plastic lined, bleached coffee cups found in typical coffee shop offerings. (Disaster.)
There is no one singular golden milk recipe to follow as in Ayurveda you’re encouraged to use the spices and herbs that best benefit your unique health situation, preferences and constitution. If you can handle dairy, opt for raw, unpasteurized, grass fed, pasture raised goat or cow’s milk only. Listen to the inner wisdom of your body in this modern age, and choose that which resonates with you most on a cellular level. Sidha dugdham (medicated milks) can help balance your doshas and bring you inner clarity, strength and peace. This Ayurvedic golden milk bar version is no exception!
What makes Wild Bloom Botanicals‘ unique blend of golden milk so special is that it’s 100% organic or wildcrafted, ethically sourced, pure and unprocessed, unsprayed, non-irradiated, raw and plant-based. Almost everything is sourced locally (from Canada). Each product is completely free of any strange gut microbiome disrupting additives, excipients, preservatives, emulsifiers, gums, added colours or flavours, sugars, or fillers. Sounds good to me! Alicia, the founder of Wild Bloom Botanicals, has gone through similar struggles as myself, and having nourished myself to arrive at a place where I actually feel more like myself makes this collaboration even more meaningful and powerful. I don’t regret any of the things that caused me malnourishment and suffering on my path (after all it did serve who I once was) as I now get to experience transformative, increasing levels of energy, clarity, balance and purpose in comparison, such a difference. It’s like an ongoing shedding of old patterns and programming to arrive at a place of potentiation!
Wild Bloom Botanicals’ golden milk blend contains some incredibly nourishing ingredients:
- Turmeric: a powerful, anti-inflammatory superstar root. Considered the best medicine in Ayurveda and cures the whole person. Can be used by all doshas and won’t cause imbalances. Revered for decreasing inflammation, joint pain, headaches, stress, anxiety, and uplifting the mood. Helps digestion, maintains flora of the intestine, reduces gas, contains tonic properties and is an antibiotic. I find that I consume some form of turmeric root almost every single day as it makes me feel unstoppable. Note: people with hypoglycemia can use it in small amounts in cooking but should not take it in large quantities. Gentle reminder: turmeric root and powder stains your clothes and skin! Rinse immediately to reduce any stains that can last for days (I typically don’t have a problem with turmeric staining… everything’s so temporary and transient!)
- Ceylon (true) cinnamon: helps balance blood sugar (note that common cassia cinnamon does not boast the same medicinal properties). Boosts circulation and digestion and prevents heart attacks due to its blood thinning properties.
- Cardamom: helps regulate blood pressure and improve digestion. Good for cough, respiratory issues, hemorrhoids and burning urination. Improves flavour of food.
- Black pepper: contains naturally occurring piperine which is a bioavailability enhancer that helps with the cellular absorption and effectiveness of curcumin (and more of turmeric’s whole, beneficial constituents) by up to 2,000%, synergistically destroying cancer cells and more. I prefer to consume complete black pepper and turmeric over anything isolated in capsule form.
- Ashwagandha: also known as Indian ginseng. A potent Jing herb that boosts stamina and immunity, stabilises the HPA axis, supports meditation and yoga, promotes fertility, reduces stress, anxiety and depression, a powerful antioxidant that supports the thyroid and regulates the body in mysterious ways. It’s a beneficial adaptogenic herbal boost that makes this particular golden milk blend truly stand out from the rest. In other situations I’d typically use my trusty Sun Potion or Superfeast ashwagandha and add a dash of it when I feel like it, but there’s no need to when using this all-in-one golden milk blend!
- Coconut milk powder: healthy fats to the rescue! Coconut is a large part of my life and it’s one of the ingredients that I’d miss the most if at some point complete food localism prevails around here in the northern hemisphere. The beneficial, synergistic properties of turmeric and black pepper can be potentiated easier when consumed with a generous source of healthy fats.
Golden milk is a warming, comforting drink especially during the cooler seasons, but these cool and chilly golden milk bars are perfect for a hot golden milk bar summer. I’ve added lemon to this recipe to brighten up the flavours, and the salty, nutty crust holds it all together. These Ayurvedic golden milk bars are chock full of delicious, nutrient dense goodness. In fact, I’m eating one right now as I write this.
How to make these no bake Ayurvedic golden milk bars:
- In a food processor or powerful blender, blend up the crust base and press it firmly into an 8×8″ parchment paper lined brownie pan, with extra parchment paper hanging off the sides for easy removal. You can also use a bread loaf pan or other type of pan, the bars will just be thicker and differently portioned this way as it’s a generally smaller kind of pan.
- Cool the crust down in the freezer to firm up.
- Blend the filling into a totally smooth and thick cream-like texture. Remove the pan from the freezer and pour the golden milk filling on top of the crust. Return the pan back to the freezer to firm up the entire thing.
- After at least 3 hours, remove the pan from the freezer. Using the sides of the parchment paper, lift up the golden milk bar mixture. Place it onto a large cutting board. Using a damp knife, cut it evenly into 16 squares (or an even amount according to the size of your pan).
- Serve the Ayurvedic golden milk bars immediately with a sprinkle of extra coconut flakes! Store the rest in the fridge or freezer, and always let it thaw from the freezer for 15-20 minutes before consuming.
For more about the Ayurvedic approach to healing and how aspects of it can be integrated into your daily life, you can refer to the informative, incredible book, Ayurvedic Cooking for Self-Healing by Usha Lad & Dr. Vasant Lad. Believe in yourself, dive into your inner wisdom, and create all that you desire.
No Bake Ayurvedic Golden Milk Bars
- 3/4 cup shredded, unsweetened organic coconut
- 1 3/4 cup activated organic Brazil nuts, soaked at least 6 hours or overnight or other activated nuts of your choice
- 1/3 cup pitted organic medjool dates
- 1 tsp organic Ceylon cinnamon
- 1/2 tsp Celtic or Redmond sea salt
- 2 tbsp organic virgin cold pressed coconut oil or grass fed local butter, melted
- 2 cups raw organic cashews, soaked at least 6 hours or overnight
- 1 cup shredded, unsweetened organic coconut
- 1 cup grass fed goat or organic coconut kefir
- 1/3 cup organic maple syrup, to taste
- 1/4 tsp organic vanilla bean
- 2 tbsp fresh organic lemon juice + 1 tsp lemon zest
- 2 tbsp Wild Bloom Botanicals golden milk powder blend
- 1/2 tsp Celtic or Redmond sea salt
- 1/4 tsp extra ground organic black pepper (optional)
- 1/4 cup organic virgin cold pressed coconut oil or grass fed local butter, melted
- Line an 8×8" brownie pan with a large sheet of parchment paper with an overhang on two of the opposite sides. Set aside.
- Melt all of the coconut oil/grass fed butter at once. In a small saucepan over medium-low heat, add the 2 tbsp portion and 1/4 cup portion together to melt into a liquid. Set aside.
- Create the crust. Drain and rinse the soaked Brazil nuts. To a food processor or high speed blender, add the shredded coconut, Brazil nuts, medjool dates, cinnamon, and sea salt. Pulse until the mixture turns into a fine crumble. Slowly stream in just 2 tbsp of the melted coconut oil/butter. Pulse again to combine the mixture until a crumbly, sticky, uniform texture forms.
- To the prepared brownie pan, add the crust mixture and press it out firmly and evenly to create the crust. Form an even layer of crust across the entire bottom surface of the pan. Transfer the pan to the freezer for now to firm it up.
- Make the filling. Drain and rinse the soaked cashews. To the empty food processor, add the cashews, shredded coconut, kefir, maple syrup, vanilla bean, lemon juice, lemon zest, Wild Bloom Botanicals' golden milk blend, sea salt, and black pepper, if using. Blend the filling until it turns into a fine crumble. Slowly stream in the melted coconut oil/butter, and blend on the highest speed until you have a totally smooth and thick cream-like texture. This may take several minutes!
- Remove the crust-lined pan from the freezer and using a spatula, scrape the golden milk filling and spread it out evenly on top of the crust.
- Place the pan in the refrigerator and let it firm up overnight. If you're in a rush or can't wait to eat them, you can place it in the freezer for at least 3 hours.
- When ready to serve, remove the pan from the fridge/freezer. The mixture should be hardened into a solid block. Using the sides of the parchment paper, lift up the block and remove it from the pan. Transfer the block onto a large cutting board, letting it thaw for 10-15 minutes if needed. Dampen a knife with cool filtered water for a clean cut. Cut it evenly into 16 squares (or an even amount according to the size of your pan). Serve immediately with a sprinkle of extra coconut flakes!
- Visit wildbloombotanicals.com to try their unique golden milk blend for this recipe and for other amazing goodies!
- Activating the cashews and Brazil nuts is easy: simply place them in small bowls filled with enough filtered water to cover them, add a pinch of sea salt, and leave to activate overnight! Ensure the nuts are completely raw/living or it won’t work. This will help them become more bioavailable and easier to digest. Yep, most of us have been doing nuts all wrong for most of our lives, but there is never a better time to start than today.
- Serve straight from the fridge, or if frozen, thaw at room temperature for 15-20 minutes before serving.
- Store the bars in the refrigerator for up to a week, or in the freezer for up to 2 months.
- These bars slice best right out of the refrigerator or just thawed from the freezer (cooled!).
- For a typical gathering, this can serve 8 humans, with 2 bars each. I like to make a whole batch just for myself to last several days (if it even lasts that long).
- I like to fortify my kefir regularly with a few heaping spoonfuls of ground organic flax seed for hormone balance and textural qualities, combined with the kefir and soaked at least overnight for optimal benefits from the fermentation.